Kitchen Manager

Pieroscuisine; California; Hybrid; USD 60,000 - 85,000; Full time

Job summary

Piero’s Italian Cuisine is seeking a Kitchen Manager to lead the kitchen team, ensuring top-quality dishes and efficient operations in a fast-paced environment.

You will collaborate with the Executive Chef on menu planning, supervise staff, and uphold safety and sanitation standards. This role emphasizes cost control, vendor coordination, and maintaining the restaurant’s legacy of excellence.

Qualifications

• 3–5 years of kitchen management or supervisory experience in fine dining or upscale restaurant operations.
• Strong culinary knowledge and leadership abilities to manage a high-performing kitchen team.
• Knowledge of food safety, sanitation, and health regulations; proven cost control practices.

Responsibilities

• Oversee day-to-day kitchen operations to ensure efficiency, consistency, and quality.
• Maintain recipe integrity, portion control, and presentation standards across all menu items.
• Collaborate with the Executive Chef on menu planning, seasonal updates, and special events.
• Ensure all food is prepared safely, on time, and in accordance with standards.
• Conduct line checks and tastings to maintain excellence.
• Supervise, train, and support kitchen staff; schedule and manage staffing levels.
• Track and manage inventory and costs; work with vendors for quality ingredients and pricing.

Skills

Team leadership

Culinary knowledge

Food safety & sanitation

Inventory management

Kitchen management systems

Vendor relations

Cost control

Education

Clark County Food Handler Card

Tools

Inventory software

Ordering platforms

Kitchen management system

Job description

# Kitchen ManagerPieros - Las Vegas, NV 89109## DescriptionAt Piero’s Italian Cuisine, every dish reflects our passion for excellence and tradition. The **Kitchen Manager** plays a key leadership role in maintaining the integrity of our culinary program by ensuring smooth kitchen operations, consistent food quality, and a culture of teamwork and respect. This hands-on leader works closely with the Executive Chef to oversee daily production, manage kitchen staff, and uphold the standards that have made Piero’s a Las Vegas icon for over four decades. **Key Responsibilities****Culinary Operations*** Oversee day-to-day kitchen operations to ensure efficiency, consistency, and quality* Maintain recipe integrity, portion control, and presentation standards across all menu items* Collaborate with the Executive Chef on menu planning, seasonal updates, and special events* Ensure all food is prepared safely, on time, and in accordance with Piero’s standards* Conduct regular line checks and tastings to maintain excellence**Team Leadership & Development*** Supervise, train, and support kitchen staff, fostering a positive and productive environment* Schedule and manage staffing levels based on business needs* Conduct pre-shift meetings to communicate priorities and motivate the team* Coach and develop cooks, prep staff, and dishwashers for long-term growth* Promote professionalism, respect, and accountability in every aspect of kitchen culture**Inventory & Cost Control*** Manage ordering, receiving, and inventory control to minimize waste and control costs* Work closely with vendors to ensure quality ingredients and competitive pricing* Track and report food and labor costs to maintain budget goals* Ensure accurate invoice coding and timely communication with accounting**Health, Safety & Sanitation*** Maintain a clean, organized, and compliant kitchen at all times* Ensure all staff follow Clark County Health Department and OSHA guidelines* Conduct regular inspections of work areas, equipment, and storage for cleanliness and safety* Uphold proper food handling, labeling, and storage procedures**Collaboration & Communication*** Partner with the Executive Chef, Restaurant Manager, and FOH team for seamless service coordination* Communicate clearly and efficiently with all departments to anticipate needs and resolve issues quickly* Support the culinary team during service, stepping in wherever needed to ensure success## Qualifications* 3–5 years of kitchen management or supervisory experience in fine dining or upscale restaurant operations* Strong culinary knowledge, preferably with Italian cuisine or classic continental background* Proven ability to lead, train, and motivate a high-performing kitchen team* Understanding of food safety, sanitation, and health regulations* Excellent organizational and problem-solving skills* Proficiency with kitchen management systems, ordering platforms, and inventory software* Valid Clark County Food Handler Card required; Alcohol Awareness Card a plus**Physical & Availability Requirements*** Ability to stand, walk, and work in a high-volume kitchen for extended periods* Must be able to lift and safely move up to 50 lbs as needed* Availability to work evenings, weekends, and holidays**Ideal Candidate Traits*** Calm and collected under pressure with strong attention to detail* Passionate about great food and impeccable execution* Team-oriented leader who values collaboration and accountability* Committed to maintaining the legacy and excellence that define Piero’s Italian Cuisine